3 Foolproof recipes for layer cakes

February 2, 2018

You voted so here it is, the 3 foolproof recipes I use whenever I attempt to make a layer cake.

Just a quick disclaimer, I am no professional. In fact, I would say I’m very much an amateur as I’ve never baked any technically challenging recipes. I like to stick to –  easy and works every time – recipes.

Most of the cakes that I make are vanilla flavoured which I then colour and stack. I have tried numerous recipes and the one I’m about to share is by far the most consistent and most stable when layering. This is a denser recipe, so if you’re after fluffy this isn’t the recipe for you. I would recommend a dense cake that isn’t too soft as it’s less likely to fall apart when stacking.

Rainbow cake

Vanilla Cake

This one is from the amazing Vanessa from Cakestyle. An Australian based cake maker who teaches how to make amazing cakes on her YouTube channel. I highly recommend checking out her channel and website.

Ingredients
  • 375 grams (13oz) butter, softened
  • 2 1/2 cups sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-skimmed milk
  • 125 grams (4.4oz) light sour cream
Method
  1. Preheat oven to 165°C / 330°F. Grease and line 9 inch (22cm) round cake tin if using 1 colour throughout. This batch splits perfectly into 5 round 6-inch pans if using different colours.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Then add the eggs, one at a time, beating well after each addition. Add vanilla extract.
  4. Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Pour the batter into the cake tin and bake for 1hour 40 mins for the 9″ cake and 20 mins each for the individual 6″ pans or until a skewer comes out clean.
  6. Cool the cake in the tin for 20 minutes. Remove from the tin and cool completely on a wire rack before icing.
  7. You can prepare this cake beforehand and store in fridge up to 2 days. Cover individually with cling film.

Purple Cake

 

Buttercream

This buttercream again is one from Cakestyle.

Ingredients
  • 250 grams (8.8oz) unsalted butter, softened
  • 500 grams (1lb 1.6oz) icing sugar
  • 1 teaspoon vanilla extract
  • Gel Food colours
Method
  1. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined.
  2. Gradually add vanilla until combined.

Half Cream Cheese Icing

For those of you who think buttercream is too sweet, I’ve got you covered! Check out this amazing recipe for Half cream cheese icing – a hybrid between cream cheese icing and buttercream.

Ingredients
  • 200 grams butter
  • 150 grams cream cheese
  • 800 grams icing sugar
  • 1 – 2 tablespoons milk
Method
  1. In a large bowl, on the medium speed of an electric mixer, cream the butter and cream cheese until smooth. Add the icing sugar, one cup at a time, until well combined.
  2. Depending on the consistency you want you can either add the milk or leave it out altogether. I usually leave it out if I’m making a cake with more than 2 layers as it holds the cake better.

There you have it! If you try any of the recipes out be sure to tag me and let me know how you got on!

Happy Baking and Happy cake making!

Love,

xMinaz

0 comments so far.

Leave a Reply

Your email address will not be published. Required fields are marked *


copyright © xMinzi | blog design by KOTRYNA BASS DESIGN